Vegan French Onion Pasta is a cozy dish that captures the rich and savory flavors of classic French onion soup, all in a one-pot format. It’s satisfying, comforting, and a breeze to whip up for family dinners.
This pasta recipe deals with bland flavors and uneven cooking often found in traditional pasta dishes, ensuring a tasty meal every time.
I’ve faced challenges when cooking onion-based dishes, especially with caramelization. It can be tricky not to burn the onions, but after some practice, I’m happy to say I’ve nailed it! This recipe solves common cooking pitfalls while bringing a warm, cheesy pasta dish to your table that is both creamy and satisfying.
What I love about this recipe is it only takes about 55 minutes from start to finish. The pasta cooks right in the flavorful broth and onions, soaking up every bit of that deliciousness. Trust me, you’ll want to stick around for this one!
If you enjoy easy and satisfying pastas, check out my One Pot Pumpkin Yellow Curry.
Table of contents
Why You Will Love This Recipe
- Rich, Savory Flavor , The caramelized onions offer a deep, sweet taste that beautifully echoes traditional French onion soup, allowing you to enjoy that comforting flavor in a new form.
- One-Pot Convenience , With everything cooked in a single pot, cleanup is simple and hassle-free, making this meal a great choice for busy weeknights or lazy weekends.
- Creamy Texture , The addition of vegan mozzarella and heavy cream creates a luxurious mouthfeel, ensuring the pasta is indulgent yet entirely plant-based.
- Meal Prep Ready , This dish holds up well in the fridge, allowing you to prepare it ahead of time and enjoy it throughout the week without losing flavor or texture.
Vegan French Onion Pasta Recipe
- Prep Time: 15 minutes
- Cool Time: 0 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: One Pot Cooking
- Cuisine: French
- Diet: Vegan
Description
A delicious one pot vegan French onion pasta recipe that is easy to make and full of flavor.
Ingredients
Scale
- 3 tablespoons (45 ml) olive oil, extra virgin
- 3 large, thinly sliced yellow onions
- 1 ½ teaspoons salt, divided
- 1 ½ teaspoons pepper, divided
- 8 cloves garlic, minced
- 1 tablespoon fresh thyme leaves (or 1 ½ teaspoons dried)
- ½ cup (120 ml) dry white wine (can substitute with broth)
- 1 tablespoon balsamic vinegar
- 4 cups (960 ml) vegan beef broth or vegetable broth, low sodium
- 16 oz (454 g) uncooked pasta, vegan and egg-free
- 1 cup (about 120 g) vegan mozzarella shreds, at room temperature
- ½ cup (120 ml) vegan heavy cream (or full-fat coconut milk), at room temperature
- 2 teaspoons Dijon mustard
- Garlicky breadcrumbs (optional)
- Vegan parmesan (optional)
- Fresh parsley (optional)
Instructions
- Step 1: Place a large pot over medium heat and add 3 tablespoons of extra virgin olive oil. Heat the oil until shimmering to prepare for caramelizing onions.
- Step 2: Add the 3 large thinly sliced yellow onions and ¾ teaspoon salt and ¾ teaspoon pepper to the hot oil. Stir frequently to prevent burning. Continue cooking and stirring for about 25 minutes or until the onions turn a deep golden brown color and their natural sugars have caramelized. If onions are not caramelizing, increase the heat slightly and stir every few minutes.
- Step 3: Once the onions are golden brown, add 8 cloves of minced garlic and 1 tablespoon fresh thyme leaves (or 1 ½ teaspoons dried). Stir for 1 minute over medium heat. Then pour in ½ cup dry white wine to deglaze the pot, scraping browned bits from the bottom. Allow the wine to reduce slightly before proceeding.
- Step 4: Add 1 tablespoon balsamic vinegar and 4 cups vegan beef or vegetable broth. Stir in 16 oz uncooked vegan pasta, ensuring the pasta is submerged in broth. Bring to a boil, then reduce heat to a simmer. Cook uncovered, stirring occasionally, until pasta is tender but firm (about 10 minutes). Check pasta doneness regularly to avoid overcooking. If the sauce thickens too much, add additional ½ cup vegetable broth gradually while stirring.
- Step 5: Remove pot from heat. Stir in 1 cup vegan mozzarella shreds gradually to allow melting and prevent clumps, mixing thoroughly for about 2 minutes until smooth. Incorporate ½ cup vegan heavy cream or full-fat coconut milk and 2 teaspoons Dijon mustard. Stir until the sauce becomes creamy and well combined.
- Step 6: Serve pasta hot in bowls. Optionally garnish with garlicky breadcrumbs, vegan parmesan, and fresh parsley for extra flavor, texture, and visual appeal.
Notes
- Room Temperature: Store leftovers in an airtight container and consume within 1 day to avoid spoilage.
- Refrigeration: Keep in an airtight container in the refrigerator up to 4 days. Reheat gently over low heat with a splash of broth before serving.
- Freezing: Place in a freezer-safe container or bag and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Caramelizing Onions: Stir onions frequently and cook on medium heat for about 25 minutes until deep golden for best flavor. Increase heat slightly if needed but watch closely to avoid burning.
- Pasta Doneness: Check pasta firmness regularly after about 10 minutes of simmering. Stir to prevent sticking.
- Sauce Consistency: If sauce becomes too thick while cooking, add broth in ½ cup increments to maintain a creamy texture.
- Cheese Melting: Add vegan mozzarella gradually and stir thoroughly for about 2 minutes to prevent clumping and achieve a smooth sauce.
- Reheat leftover pasta slowly on low heat in a saucepan, adding a splash of vegetable broth to loosen the sauce and prevent drying out. Heat until warmed through evenly.
- Serve this Vegan French Onion Pasta with roasted asparagus or an arugula salad dressed with lemon vinaigrette. Pair it with gluten-free garlic bread or crusty baguette slices for added texture and contrast. It can also be used as a filling for stuffed bell peppers or combined into savory casseroles.
- Substitute vegan heavy cream with full-fat coconut milk for creaminess.
- Use fresh thyme for better aroma or dried thyme as an alternative.
- Replace dry white wine with broth if preferred or to keep recipe nondairy and vegan-friendly.
- Use yellow onions for their naturally sweet flavor ideal for caramelization. Avoid onions that are soft or blemished.
- Choose firm, fresh garlic cloves for pungency. Avoid dried or sprouted garlic for best taste.
- Opt for low-sodium vegetable broth to control seasoning and enhance flavor depth without excess salt.
- Use extra virgin olive oil with a fruity, robust flavor for best results in caramelizing onions.
- Select good quality aged balsamic vinegar with a syrupy consistency for richer taste.
- Pick fresh thyme with bright green leaves free of brown spots to maximize herbal flavor.
Nutrition
- Serving Size: 1 serving
- Calories: Not provided
- Sugar: Not provided
- Sodium: Not provided
- Fat: Not provided
- Saturated Fat: Not provided
- Unsaturated Fat: Not provided
- Trans Fat: Not provided
- Carbohydrates: Not provided
- Fiber: Not provided
- Protein: Not provided
- Cholesterol: Not provided
Ingredient Notes
- Vegan pasta: Look for fresh vegan pasta if possible; it provides a nice texture. Dried pasta is fine, but ensure it’s egg-free for a true vegan dish.
- Onions: Use yellow onions for their sweet flavor; they caramelize beautifully. Make sure they’re firm and free of blemishes, which can affect taste.
- Garlic: Fresh garlic cloves bring a pungent flavor that elevates the dish. Choose firm heads that feel heavy; dried-out garlic won’t provide the same kick.
- Vegetable broth: Opt for low-sodium vegetable broth to control seasonings. A good broth adds depth, so pick a brand with rich flavors, avoiding overly salty options.
- Coconut milk: Use full-fat coconut milk for creaminess. Shake the can well before opening to ensure the consistency is smooth and well-mixed for the sauce.
- Olive oil: Extra virgin olive oil adds healthy fats and flavor. Look for a robust, fruity oil for the best taste, and be mindful of expiration dates for quality.
- Balsamic vinegar: Use a good quality balsamic vinegar, as it adds tang and sweetness. Aged varieties work best; check for a syrupy consistency for more flavor.
- Fresh thyme: If you can, grab fresh thyme; it offers a nuanced aroma that dried can’t match. Choose bright leaves with no browning for the best taste.
- Vegan pasta: Look for fresh vegan pasta if possible; it provides a nice texture. Dried pasta is fine, but ensure it’s egg-free for a true vegan dish.
- Onions: Use yellow onions for their sweet flavor; they caramelize beautifully. Make sure they’re firm and free of blemishes, which can affect taste.
- Garlic: Fresh garlic cloves bring a pungent flavor that elevates the dish. Choose firm heads that feel heavy; dried-out garlic won’t provide the same kick.
- Vegetable broth: Opt for low-sodium vegetable broth to control seasonings. A good broth adds depth, so pick a brand with rich flavors, avoiding overly salty options.
- Coconut milk: Use full-fat coconut milk for creaminess. Shake the can well before opening to ensure the consistency is smooth and well-mixed for the sauce.
- Olive oil: Extra virgin olive oil adds healthy fats and flavor. Look for a robust, fruity oil for the best taste, and be mindful of expiration dates for quality.
- Balsamic vinegar: Use a good quality balsamic vinegar, as it adds tang and sweetness. Aged varieties work best; check for a syrupy consistency for more flavor.
- Fresh thyme: If you can, grab fresh thyme; it offers a nuanced aroma that dried can’t match. Choose bright leaves with no browning for the best taste.
Recipe Tips
- If the onions aren’t caramelizing, increase the heat slightly while stirring every few minutes for about 25 minutes until they develop a deep golden color.
- When the pasta is still firm after 10 minutes, stir and check doneness regularly to avoid overcooking in the broth.
- If the sauce thickens too much while cooking, add ½ cup of vegetable broth gradually, stirring every few minutes to maintain a creamy consistency.
- For clumpy cheese, sprinkle vegan mozzarella in gradually, mixing thoroughly for about 2 minutes until fully melted and smooth.
- If there’s leftover pasta, store it in an airtight container and refrigerate for up to three days; reheat slowly over low heat with a splash of broth.
Serving Suggestions
Serve vegan french onion pasta with a side of roasted asparagus or a fresh arugula salad tossed in lemon vinaigrette. You can also pair it with gluten-free garlic bread or crusty baguette slices for added texture.
Use vegan french onion pasta to make stuffed bell peppers or a savory casserole. Add to a warm vegetable bowl or create wraps with large lettuce leaves or gluten-free tortillas.
Top with a sprinkle of garlicky breadcrumbs or vegan parmesan for extra flavor. A drizzle of balsamic glaze or a touch of fresh parsley adds a bright finish.
Recipe variations
- You can use whole wheat or gluten-free pasta instead of regular for this vegan french onion pasta to fit dietary needs while maintaining great texture and flavor.
- Add 1 tablespoon of fresh thyme or 1 ½ teaspoons dried thyme along with 8 cloves of minced garlic for extra aromatic flavour in the onions.
- Either vegan beef broth or vegetable broth can be used as the liquid base; both provide rich depth and support the caramelized onions beautifully.
- If you want to make more servings, double the broth to 8 cups, use 32 ounces of pasta, and increase olive oil to 6 tablespoons during cooking.
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How to Store?
To keep your vegan french onion pasta fresh and delicious, follow these storage tips:
Room Temperature: Place in an airtight container and keep at room temperature up to 1 day. Consume quickly to avoid spoilage.
Refrigeration: Store in an airtight container in the refrigerator up to 4 days. Reheat gently on low heat before serving.
Freezing: Transfer to a freezer-safe container or bag and freeze up to 2 months. Thaw in the refrigerator overnight before reheating.
Other Recipes You’ll Love
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